Apricot Cobbler

June-July adalah musim apricot, salah satu cara enjoy apricot yang kita sukai adalah dibikin cobbler, cobbler sebenarnya dulu dulunya adalah adonan pie, tapi karena malas, adonan tidak dibikin bentuk pie, tapi di drop diatas irisan apricot...enak dan mudah!.

Ingredients
For Filling
1 1/2 lb fresh apricots, pitted and cut into 1/2- inch wedges
7 tbs sugar
1 tbs all-purpose flour
1 1/2 teaspoons fresh lemon juice
3/4 teaspoon almond extract

For Topping
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 teaspoons sugar
2 tablespoons cold unsalted butter, cut into bits
1/2 cup well-shaken buttermilk

Preparation
Make Filling
Toss all filling ingredients together in a 9-inch glass or ceramic pie plate and let stand until juicy, about30 minutes.

Preheat oven to 350F

Make Topping
Sift together flour, baking powder, baking soda, salt, and 1 teaspoon sugar in a bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in buttermilk with a fork just until combined (do not overmix).

Drop rounded tablespoons of dough over filling, leaving spaces in between to allow topping to expand. Sprinkle with remaining 2 teaspoons sugar.

Bake cobbler in middle of oven until fruit is tender and topping is golden, about 30 minutes. Cool slightly, about 15 minutes, and serve warm...(by Epicurious)